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Fudgy Chocolate Zucchini Brownies with Cream Cheese Swirl

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Velvety, dense, and fudgy brownies with a moist texture from shredded zucchini and a tangy cream cheese swirl, perfect for a comforting and indulgent treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar (can swap half for brown sugar)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 medium zucchini (about 1 cup shredded or 150g), shredded and lightly squeezed
  • 4 ounces (115g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract (for cream cheese mixture)
  • 1 teaspoon vanilla extract (for brownie batter)
  • 1 large egg yolk

Instructions

  1. Preheat oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, letting edges hang over for easy lifting.
  2. Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and press gently to remove excess moisture, leaving some moisture intact.
  3. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large bowl, whisk together granulated sugar and vegetable oil until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. Fold shredded zucchini gently into the wet mixture to keep moisture locked in.
  6. Gradually add dry ingredients to the wet zucchini mixture, folding with a rubber spatula until just combined. Do not overmix.
  7. In a separate bowl, beat softened cream cheese with powdered sugar, vanilla extract, and egg yolk until smooth and creamy, about 2-3 minutes.
  8. Pour brownie batter into prepared pan and smooth into an even layer.
  9. Drop spoonfuls of cream cheese mixture evenly over the brownie batter. Using a knife or skewer, gently swirl the cream cheese through the batter to create a marbled effect without over-swizzling.
  10. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs but not wet batter. Edges will start to pull away from the pan.
  11. Cool completely in the pan on a wire rack for at least 1 hour before lifting out using parchment edges.
  12. Cut into squares and serve. Optionally serve with vanilla ice cream.

Notes

Do not over-squeeze zucchini to retain moisture for fudgy texture. Use room temperature eggs and cream cheese for smooth mixing. Avoid over-swizzling the cream cheese to keep distinct ribbons. Start checking doneness at 30 minutes to avoid overbaking. Cool completely before cutting for clean slices. If cream cheese mixture is too stiff, add a teaspoon of milk to loosen.

Nutrition

Keywords: fudgy brownies, zucchini brownies, cream cheese swirl, chocolate dessert, moist brownies, easy brownies, vegetable dessert, gluten-free option

Find it online: https://ovenmila.com/fudgy-chocolate-zucchini-brownies-with-cream-cheese-swirl-easy-recipe/